Tasty and nutritious recipes that are easy to make is what we aim to provide here at everymum.
And this recipe for chicken and bean chilli is sure to please, especially on busy evenings when you want something you can make quickly.
This recipe can be prepped and cooked in thirty minutes, here’s what you need to know.
Ingredients
1 tbsp vegetable oil
2 onions, finely diced
1 red pepper, sliced
2 tbsp Cajun spice
1 red chilli, finely diced
2 garlic cloves, crushed
1 tbsp tomato purée
1 x 400g tin of chopped tomatoes
200ml chicken stock
300g leftover cooked chicken, shredded
1 x 400g tin of black beans, rinsed and drained
Salt and black pepper
To serve:
Cooked rice
Sour cream
Cheddar, grated
2 spring onions, sliced
Fresh coriander, roughly chopped
Method
- Heat the oil over a medium-high heat and cook the onions and pepper for 5-6 minutes, stirring occasionally.
- Stir in the Cajun spice, chilli, garlic and tomato purée and cook for one minute. Stir in the tomatoes and stock and bring to a simmer. Cover and cook gently over a medium-low heat for 10-15 minutes until the sauce has thickened.
- Stir the chicken into the sauce with the beans and simmer for five minutes to thicken. Season to taste.
- Serve the chilli over rice, topped with your choice of sour cream, Cheddar, spring onions and/or chopped coriander.
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